Chazuke (or Ochazuke) is a simple bowl of comfort. It’s basically a bowl of plain rice with your choice of topping(s), and tea or dashi is poured over. During the summer, I eat cold chazuke (with cold rice and cold tea/ dashi) a lot and keeps me cool. Once the weather getting cooler, I enjoy freshly-cooked steamy donabe rice with seasoned hot dashi over it. So soothing! My go-to toppings are canned oil sardines which I always stock in pantry with shio-kombu. Wasabi can add a nice accent, too.
Happy Donabe Life!
Vegan option
Use vegan topping(s)Equipment
Kamado-sanIngredients
- Freshly-cooked plain rice or Mochi Mugi Rice (*To make Mochi Mugi Rice, just add a packet of Mochi Mugi and extra 120 ml water to the rinsed rice and water and cook according to the regular rice cooking method.)
- Canned oil sardines (I like Tiny Tots brand)
- Green onion, thinly-sliced crosswise
- Finely-grated ginger
- Shio-kombu
- Dashi
- Sea salt
Procedure
- To make the dashi soup, for two servings, heat 2 cups (480 ml) dashi (or your choice of stock) and add 1 teaspoon sea salt.
- Scoop rice into a bowl, add some sardines, green onion, ginger, and shio-kombu on top, and pour some dashi to enjoy.
I love Mochi Mugi rice for my ochazuke.
Get all the toppings ready.
Simplicity at its best.
